It’s not just for summer sipping anymore. Rosé’s wide range of drier styles has been discovered by wine lovers, and its versatility with every course is beloved by diners. Since colour or even the country of origin doesn’t always dictate the taste, read the label for clues about grape varietal. Grenache/Garnacha rosé will be off-dry, and great with big Mexican, Indian or Thai flavours. Pinot Noir grapes give an elegant acidic balance to dry rosés that complement many poultry and fish dishes. Sangiovese or Syrah rosés have spice that bounces well off fatty and creamy dishes, from meats to pasta. Many rosés are blends of a few  grapes — experiment to find your favourites.  

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